Coconut Cranberry Chews
MAKES 60 TO 72
Sweet coconut meets tart cranberry in these fun-to-eat, super chewy cookies! See all five 2020 Holiday Cookie Recipe Contest Winners.
Ingredients
- 2 1/2 cup unsalted butter or margarine (at room temperature)
- 2 cup granulated sugar
- 1 tablespoon grated orange zest
- 2 teaspoons vanilla extract
- 3 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cup dried cranberries (plus more for garnish)
- 2 1/2 cup sweetened flaked dried coconut (plus more for garnish)
Directions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, and vanilla in a large bowl until smooth.
- In a medium bowl, mix flour, baking powder, and salt. Stir into butter mixture; then beat on low speed until dough comes together. Stir in cranberries and coconut.
- Shape dough into 1-inch balls and place, 2 inches apart, on parchment-lined baking sheet. Top with flaked coconut and a sprinkle of chopped cranberries, pressing slightly to stick to the cookie.
- Bake until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking.
- Let cookies cool on sheets 5 minutes; then use a spatula to transfer to racks to cool completely.
Nutrition
- Calories: 100
- Fat: 4.5 g
- Saturated Fat: 3.0 g
- Trans Fat: 0.0 g
- Cholesterol: 10.0 mg
- Sodium: 50.0 mg
- Carbohydrates: 14.0 g
- Fiber: 1.0 g
- Added Sugars: 0.0 g
- Sugar: 9.0 g
- Protein: 1.0 g